The other day I was driving home from the store and it hit me…next week was Thanksgiving. I almost slammed on the brakes, I was that shocked. Normally it wouldn’t have been that big of a deal that it was next week. However, I am hosting Thanksgiving this year. While I have the majority of my menu set, I still need to clean, grocery shop and figure out dessert. We are not huge pumpkin pie eaters…my husband likes it, but I can’t get an entire pie for just one person! That would be nuts! Then I thought about a twist on the oldie, but goody, the pineapple upside down cake and decided that I will make this cranberry upside down cake. The recipe I have is not gluten free, but I will be subbing my gluten free flour.

*As an Amazon Associate, I earn from qualifying purchases*

Cranberry Upside Down Cake

Ingredients

Cranberry Topping:

• 3/4 cup Brown Sugar, firmly packed
• 1/4 cup Unsalted Butter
• 1 bag of Fresh Cranberries

Cake:

• 1 3/4 cup Flour (or your favorite gluten free flour)
• 2 tsp  Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Ground Ginger
• 1/4 tsp Cinnamon
• Pinch Ground Cloves
• 1 1 /2 cup Sugar
• 1/2 cup Unsalted Butter, room temperature
• 3 Eggs, room temperature
• 1/2 cup Greek Yogurt
• 1/4 cup Whole Milk
• Pam Baking Spray
• 9-inch cake pan with a 2-inch high sides

Directions

Topping Directions:

1. Preheat the oven to 350 degrees. Prep the cake pan with Pam Spray.
2. Combine the butter and brown sugar into a small sauce pan.
3. Using medium heat, continue to stir the sugar as the butter melts. Mix well.
4. Stop stirring once the butter and brown sugar have blended.
5. Allow the mixture to simmer for about 15 seconds.
6. Spoon that mixture into the cake pan.
7. Spread the cranberries on top of the mixture.

Cake Directions:

1. Whisk the flour, baking powder, salt, cinnamon, ginger and cloves together.
2. Using an electric mixer, beat the butter until light in another bowl.
3. Slowly add in the sugar, beating the sugar and butter until fluffy.
4. Beat in the eggs one at a time.
5. Gradually mix in 1/3 of the dry ingredients into the sugar, butter and egg mixture.
6. Mix in half of the yogurt. Fold in the second 1/3 of the dry ingredients. Add in the rest of the yogurt.
7. Scoop in the rest of the dry ingredients and then pour in the milk, mixing well to blend.
8. Spoon the batter over the cranberries in the cake pan, and using a spatula, smooth the surface of the batter.
9. Bake at 350 degrees for 55 minutes or until a toothpick comes out clean.
10. Use a knife around the inside rim of the cake pan to loosen the cake from the sides of the pan.
11. Immediately place a heat safe plate or platter over the cake pan and flip the cake over. Leave the pan on for a few minutes to allow for the yummy brown sugar mixture to drizzle over the top of the cake.

Doesn’t it look delicious?!? My mouth is watering just looking at the pictures! Happy Thanksgiving!!

What are you making for dessert?